Sunday, March 31, 2013

Grilled Romaine Salad with Fresh Ginger Dressing

We know what day it is, but this salad ain't no joke. You already know we're way too earnest to do anything to you for April Fool's Day, y'all. The rest of the internet seems to have that pretty much covered. So this is our version of a salad that is available in some form or another in almost any Japanese restaurant in America. How is this one different? Our Fresh Ginger Dressing is smooth and flavorful, and it's a perfect complement to the smoky grilled romaine lettuce. That's right, grilled lettuce! It's super good. So, while this ginger dressing is perfect on this particular salad, it's also great on spring rolls or tossed in with some stir-fried vegetables or drizzled over some rice noodles. It's an all-purpose food enhancer.
Grilled Romaine Salad with Fresh Ginger Dressing
2 heads romaine lettuce (split lengthwise)1 1/2 cup grape or cherry tomatoes (halved)1/2 cup sliced almonds (toasted)1/4 cup sliced green onionFresh Ginger Dressing (recipe follows)Sea salt and cracked black pepper (to taste)
Heat a cast-iron grill pan over high heat. Sear the cut side of each head of romaine until nicely marked; this should take about 2 minutes. Dress each salad with grape tomatoes, sliced almonds, green onions, Fresh Ginger Dressing, and sea salt and cracked black pepper to taste. (Serves 2 as an entrée salad or 4 as a starter.)Fresh Ginger Dressing1 1 1/2-inch piece ginger (peeled)1 clove garlic1 tablespoon cane sugar1 tablespoon soy sauce (we like Bragg's)1 tablespoon brown rice vinegar1/4 cup canolaCracked black pepper (to taste)Place the ginger, garlic, sugar, soy sauce, vinegar, and canola into the work cup of your immersion blender*. Blend until it's very smooth and the oil has emulsified. Add pepper to taste. (Makes 1/2 cup dressing.)*The immersion blender is the perfect tool for making dressings and sauces -- it always emulsifies the dressing perfectly.